Monthly Archives: May 2010

Red Potato-Green Bean Salad

I really, really don’t like mayo, so I don’t eat most people’s versions of potato salad. This one, however, is perfect. It’s fresh, easy, and absolutely mayo-free, coated instead with a dressing made of whole-grain mustard, spring onions, and olive oil. If you are still finalizing your Memorial Day menu (like me), try adding this salad to the list.

Red Potato-Green Bean Salad (adapted from Epicurious)

8 ounces green beans, trimmed, cut into 1 1/2-inch pieces
3 pounds red potatoes, unpeeled, quartered
2 tablespoons champagne (or white wine) vinegar
1 spring onion, chopped (about 1/4 cup)
1 tablespoon whole-grain (or Dijon) mustard
2/3 cup extra-virgin olive oil
1 tsp salt
1/2 tsp black pepper
2 tablespoons chopped fresh parsley

Bring a large pot of water to boil. Add potatoes* and boil about 15 minutes, until tender. Add green beans to the water about 4 minutes before potatoes finish cooking. Empty potatoes and green beans into a colander to drain.

Meanwhile, prepare dressing. Combine onion, mustard, olive oil, salt, and pepper in a small food processor and process until smooth. Place potatoes and green beans in a large bowl. Add dressing and mix to combine. Sprinkle with parsley and serve. You can make this a day ahead, but I like it warm.

*I used to avoid boiling potatoes because I hated getting splattered by boiling water when I dropped the potatoes in. Then, I realized that if I used a small strainer like this to lower the potatoes into the water, I’d stop being splattered. Now, my family gets mashed potatoes a lot more often. Try it if you have a strainer laying around and are also tired of being splattered.

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Local Box Meal Plan – May 24-28

We get TWO kinds of fruit this week, which makes me cheer — peaches from Lundgren and mangoes from G&S, in addition to:

Romaine — Wiley Farms
Green beans — Acadian
Radicchio — Tecolote
Carrots — Acadian
Broccoli greens — Montecino
Elephant garlic
Yellow onions — Ringger
Red or Yukon gold potatoes — Oak Hill Farms

So, I will be making:

Grilled lettuces — No, seriously. Radicchio is fairly bitter, and what do I always say to do to tame bitter veggies? Cook ’em! This recipe is fast and awesome. One thing though — make grilled lettuces to order. They do not reheat well.

Crockpot pot roast braised with onions, carrots, chopped broccoli greens, and potatoes — I’ll be adding the veggies to this recipe. Nothing like coming home from work to a house that smells like heaven, thanks to dinner cooking unattended while you were out.

Dijon green beans

Vanilla-poached peaches — Depending on how many peaches we get, I’ll probably make this minty bulgur wheat and peach salad, too.

Grilled corn with mango-habanero butter — I tend to prefer mango as an accompaniment rather than the star of the meal, but if you love mango, this mango pie with crystallized ginger is fantastic.

Arugula and Pea Salad

I don’t consider summer to have fully arrived until it is so hot out that all I have to do is step outside to break a sweat. This week was full of days like that, and after spending some time in my garden today, you couldn’t have paid me to turn on my oven or stove.

Enter this simple salad. It’s for arugula lovers, and is full of that green’s peppery bite. I used raspberry white balsamic vinegar for the dressing, which I found at HEB, but if you can’t find it, substitute regular white balsamic or red wine vinegar instead. Add grilled shrimp to make it an entree.

Arugula and Pea Salad (adapted from Recipezaar)

2 cups green peas (fresh or frozen)
1 cup green onions, cut in 3 inch strips
6 cups arugula or baby spinach
4 cups Swiss chard
1/4 cup raspberry vinegar
1/4 cup extra-virgin olive oil
1/2 tsp. salt
1/4 tsp black pepper

Bring a large pot of water to boil. Add peas, return to a boil, and cook 3 minutes. Drain and cool. Combine peas, green onions, arugula and Swiss chard in a large platter or in a serving bowl.

Whisk together raspberry vinegar, olive oil, salt, and pepper until well-combined. Drizzle over salad.

Makes 6-8 servings.

*If you aren’t planning to serve the salad immediately, wait to dress it until it’s time to eat.

Easy Garlicky Green Beans

I’ve had some people ask how they can make weeknight cooking easier. Boy, I understand that. I have a two-year-old and a full-time job. It’s hard to come home from work and get dinner on the table in a reasonable amount of time. Here, I try to provide recipes that can be cooked on a weeknight (most of the time), and if the recipe isn’t inherently fast, I try to come up with  modifications that make it quicker to prepare. Just so we’re on the same page, “fast” to me means getting dinner cooked and on the table in under an hour, including prep time.

My advice for weeknight dinners is this: First, plan ahead. Use the menu plans I provide on this blog, or make your own. Either way, take a day a week to look through your pantry and your fridge and figure out what you need to buy at the grocery store to make enough food for the week.

Then, as you plan your week’s menus, pick one element of each meal to concentrate on, and make the rest of it easy. By that I mean, if you are serving a side dish that takes some preparation, like this summer squash gratin, fix easy grilled chicken or pork as the entree. You get the idea.

This recipe should help your weeknight dinners come together quickly. Some foods just lend themselves to fast preparation, and green beans are one of them. This stir-fry only has six ingredients, plus some water, and cooks in less than 10 minutes. It’s also really tasty. I used some of the baby onions and leeks we’ve gotten recently in place of the 1/2 onion in the original recipe, and the oyster sauce adds some salty depth to the beans’ flavor. If you don’t have it, just season with soy sauce at the end instead. Be sure to have all of your ingredients prepped and ready to go when you start cooking.

Easy Garlicky Green Beans (adapted from Kalyn’s Kitchen)

1 lb. fresh green beans, trimmed and cut into 2-inch pieces
2 tbsp peanut oil
2 tbsp chopped garlic
2 baby onions, cut into slivers about the same size as the green beans
1 leek, cut into slivers about the same size as the green beans
1/4 tsp salt
1/4 cup water (plus a bit more if you check and the pan seems dry)
2 tbsp oyster sauce (comes in a bottle near the Asian foods in the grocery store)

Heat the wok or a heavy frying pan over high heat for 1-2 minutes, until it’s too hot to hold your hand over it. Add the oil and heat about 30 seconds more, then add the garlic, onion, and leeks and cook for 20-30 seconds, stirring the whole time.

Add beans and salt and cook about 2 minutes, stirring several times. Then add water, cover wok, and let beans steam for 5 minutes. Check about halfway through to see if the pan is dry, and added about 1 tsp more water if necessary.

Uncover the pan and add oyster sauce, then cook 2 minutes more, stirring so all the beans are uniformly covered with the sauce. Beans should still be slightly crisp when they’re done. Serve hot.

Local Box Meal Plan: May 17-21

We get blackberries this week! Along with:

Salad mix — My Father’s Farm
Red Swiss chard — Acadian
Red radishes — My Father’s Farm
Sweet corn — J&B Farms
Red or gold beets — Ringger
Red romaine or escarole — Tecolote
Parsley or garlic chives — Tecolote
Carrots — Acadian or Ringger

So, I am making:

Blackberry limeade
Sauteed Swiss chard and corn — It’s hard to find lemon thyme, so just use regular thyme instead.
If I get garlic chives: Pork With Garlic Chives in Lettuce Cups
Italian Wedding Soup — Garnished with chopped parsley.

And a few salads:
Tossed romaine and orange salad
Roasted beet salad with cocoa vinaigrette

Summer Squash Gratin

I knew I’d be making this recipe as soon as I saw the bounty of squash we received in our last box. It’s one of my favorites, and I’ve made a few modifications to incorporate more Local Box ingredients. Fresh squash and baby onions mix with an oregano-parsley pesto, cheese, and brown-butter breadcrumbs to make a dish that’s fresh and decadent. Yum.

Now, as written, this recipe can be time-consuming, but I’m including some suggestions at the bottom to facilitate weeknight cooking.


Summer Squash Gratin (adapted from 101 Cookbooks)

zest of one lemon
2 pounds summer squash or zucchini, thinly sliced
1/2 teaspoon salt
2 baby onions (about 3-4 in. in diameter), thinly sliced

1/4 cup fresh oregano leaves
1/4 cup fresh Italian parsley
1 large garlic clove, chopped
1/4 teaspoon fine grain sea salt
pinch of red pepper flakes
1/2 cup extra-virgin olive oil

1/4 cup unsalted butter
2 cups fresh bread crumbs*
3/4 cup grated Gruyere cheese (or Swiss cheese)

Preheat oven to 400F degrees. Rub a 13×9 baking dish with a bit of olive oil, sprinkle with lemon zest, and set aside.

Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit — this softens them up and makes them cook more quickly) and go on to prepare the pesto and bread crumbs.

Make the pesto by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for about five minutes until the butter is fragrant and has turned brown. It will smell deliciously nutty. Stir the breadcrumbs into the browned butter.

Transfer the squash and onions to a large mixing bowl. Add the oregano pesto. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.

Transfer the squash mixture to the lemon-zested pan, top with the remaining crumbs, and bake for 40 to 50 minutes When the dish is finished, you’ll be able to slide a fork easily into the zucchini.

Serves about 8 as a side.

*To make breadcrumbs, tear bread into pieces the size of your thumb, and pulse in a food processor. I like my breadcrumbs a bit larger than the ones you buy at the store, about the size of small pebbles. You can certainly use store-bought breadcrumbs instead of making your own, but reduce the amount to 1 cup, as these are much finer than homemade ones.

To facilitate weeknight cooking, do the following:

  • Use store-bought pesto instead of making your own. Basil would be good, but I’ve seen a Classico sun-dried tomato pesto that I’d love to try.
  • Slice the squash and onions and grate the cheese the night before.
  • Use store-bought breadcrumbs (see note above).

Local Box Meal Plan: May 10-14

This week, we are getting:

Green beans – J&B Farms
Sweet corn – J&B Farms
Collards – Tecolote
Summer squash – Acadian
Curly parsley – Ringger
Kohlrabi – Ringger
Carrots – Tecolote or Montecino
Beets – Montecino
Grilling onions – Acadian
Garlic – Tecolote

So I am making:

Kebabs with chicken, onions, and summer squash — Alternate chunks of chicken, onion, and squash on skewers. Brush with olive oil and grill 7-8 minutes, turning once, until chicken is done and veggies are tender. Sprinkle with chopped parsley. You can use curly parsley just as you would flat-leaf (Italian) parsley — flat-leave just has a bit more flavor.

Greens and beans soup — Use collards and beet greens here.

Kohlrabi puree — Or try one of these kohlrabi recipes.

Green beans with roasted corn and green onions

Borscht — I’ve never tried this before, but this recipe, involving a beef shank, looks delicious.

Pork and red chile stir-fry